Place raw rice in a bowl and rinse briefly with cold water. Then cover with cold water, cover, and let soak for at least 6 hours or overnight
At the same time, cook some rice thoroughly until mushy, let it cool, and store it for later.
Later, put the rice from the water into a blender with the previously cold cooked rice, add a little water and blend to a slightly grainy dough
Place the flour in a bowl, add the sugar, salt, and yeast, and mix well. Add a little water if needed. The dough should have roughly the consistency of pancake batter. Then let the dough rise for about half an hour
Next, heat the poffertjes pan and pour about half a teaspoon of batter into each mold, then use a ladle to pour the batter into the molds
After about a minute, carefully turn the beignets over using a wooden skewer and cook for another minute until golden brown; the massa are then ready
Serve the Massa with Kankan and enjoy it best while hot.
